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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat chicken broth and saffron, over low heat, in a small saucepan on the back burner (this allows the saffron to steep in the broth producing the best flavor and color). | 2. Heat olive oil in a large Dutch oven (or pressure cooker), over medium high heat; sear chicken pieces in batches, set aside (it is important that chicken is patted dry before placing in hot pot to get a good sear and for it not to stick). | 3. Add the sliced onion, fennel, and garlic to pot and saute, stirring occasionally, until they start to caramelize around the edges, about 5 minutes or so. | 4. Stir in the wine and Pernod, if using, scraping browned bits off the bottom of pot, and continue cooking until the liquid is almost evaporated. | 5. Add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper. | 6. Lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes). | 7. Add the potatoes, cover, and continue cooking until chicken is fully cooked and potatoes are tender, another 20 to 25 minutes (pressure cooker: 15 minutes). | 8. Meanwhile, make the aioli by processing egg yolks, lemon juice, and garlic in a food processor; slowly drizzle in olive oil until thick and emulsified. | 9. Season with salt and pepper. | 10. Just before serving, add mussels and clams to soup and simmer until they open, about 5 minutes; taste and addt salt and pepper, if needed. | 11. Spoon bouillabasse into bowls, garnish with parsley; serve with aioli and toasted baguette slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
spanish saffron thread	1	teaspoon		806.9352	0.0	179.5204	4.5333
olive oil	1/4	cup		477.36	0.0	0.0	54.0
chicken	1		cut quartered	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
fennel bulb	1		sliced cut	-	-	-	-
garlic clove	1/4	cup	sliced	806.9352	0.0	179.5204	4.5333
white wine	1/2	cup		-	-	-	-
pernod	1/2	cup		806.9352	0.0	179.5204	4.5333
tomato	1	cup	strained diced canned	41.4	9.18	2.16	0.36
kosher salt black pepper			ground	806.9352	0.0	179.5204	4.5333
new potato	1		scrubbed rinsed	806.9352	0.0	179.5204	4.5333
mussel	1		rinsed	390.0969	16.7379	53.9785	10.1607
littleneck clam	2		rinsed	806.9352	0.0	179.5204	4.5333
egg yolk	2			109.48	1.2206	5.3924	9.0236
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
garlic clove	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
olive oil	1/2	cup		477.36	0.0	0.0	54.0
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
baguette	1		sliced toasted	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.